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NEWSLETTER - August 4, 2011 - "Pickles & Preserving" |
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Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to a plate. Pickles come in many forms - nearly any fruit or vegetable can be pickled into your new favorite.
IN THIS ISSUE, we feature the simplicity of making your own small batches of pickles and "putting them by" for the long winter ahead. Pickling is a great starting point for learning about preserving and canning. It's easier than you think! Not canning this year? We've included many ideas for enjoying pickles wherever you find them!
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--- Register now for our new Cooking Classes! ---
Thank you for your overwhelming response to our new cooking classes -- they are filling up and we couldn't be happier. We love sharing the best of these talented chefs with you, and especially love to hear your tales of entertaining, cooking, and discovering new culinary heights! It's a great night out to share with a friend, partner, son or daughter, and the best part is the fun continues when you take what you've learned and add your creative spark to it at home. Take a peek at the class offerings for August, September, and October on our website, then call us at 518-371-4450 to reserve your seat! |
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Cooking at Spoon and Whisk
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Memphis BBQ
Wed, Aug 10th, 7 pm
Memphis BBQ, low and slow ribs with a spicy kick! Ribs rubbed with a spicy dry rub are king here. We will also make some pulled pork with a sweet and spicy tomato BBQ sauce along with a variety of down to earth tasty pleasures from the soul of Memphis BBQ.
Instructor: Chef Chris Tanner
Call 518.371.4450 to reserve your space in this class!
 Menu:
- Memphis BBQ Ribs
- Memphis Pulled Pork
- Memphis BBQ Sauce
- Fried Crawfish Tails
- Creamed Corn
- Smothered Green Beans with Country Ham
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Heirloom Tomatoes
Wed, Aug 17th, 7 pm
This special tasting class will pair local heirloom tomatoes with olive oils, balsamic vinegars, and sea salts from the Saratoga Olive Oil Company.
Instructor: Chef Patrick Mannato
Call 518.371.4450 to reserve your
space in this class!
Menu:
- Heirloom Tomato Napoleons with Mozzarella, Basil Pesto, flavored olive oil, & balsamic vinegar
- Fresh Cheese Cups with Tomato Jam and Basil Sorbet with an Olive Oil Finish
- Heirloom Tomato Soup with Tomato, Basil Relish and Savory Parmesan Biscotti with Truffle Oil
- Heirloom Tomatoes stuffed with an Herbed Basil Salad & served with a Fresh Mozzarella Blood Orange Vinaigrette.
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Visit our website for the complete listing of cooking classes.
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Le Creuset Stockpot
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Small batches of jams and pickles can be water bath processed in this multi-purpose stock pot. Great for soups, too!
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Lid Wand
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Magnetic tipped wand safely removes lids from boiling water bath and positions the lid on the filled hot jars.
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Jar Lifter
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These tongs, specially designed for canning, securely lift and transfer hot jars in and out of the hot water bath.
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Wide Mouth Funnel
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Made for canning, the wide opening guides food and liquid into jars cleanly and efficiently.
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Pickle Fork
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With a spring action system, this pickle fork "spears the spears" from jar to plate.
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RSVP 20 Qt. Water Bath
Stainless Canner
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Features a tri-ply base for even heating and a tempered glass lid with built-in steam vent.
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Zyliss Easy Slice Mandoline
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Safety, rail-guided mandoline makes slicing vegetables and fruits simple, fun, and safe.
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Rösle Gourmet Slicer
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The sharp blade is freely adjustable and can be set to produce the desired thickness for each type of fruit or vegetable.
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"Put by" some pickles while the sun shines and before the snow flies!
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From all the Staff at Spoon & Whisk. |
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Copyright 2011 - Acorn Advisors | Spoon & Whisk | 518.371.4450 | 1675 Route 9 | Clifton Park | NY | 12065
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